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Turkey Barley Soup

soups, turkey, grains

1 cup sliced carrots
1/2 cup sliced celery
1/3 cup pearl barley
4 cups cubed cooked turkey
1/2 cup corn kernels
salt and pepper
2 tablespoons chopped fresh parsley
----Broth----
1 onion; chopped
2 carrots; chopped
1 bay leaf
10 peppercorns
1/4 cup parsley stalks
1 turkey carcass
8 cups water
1 can (10-oz) chicken stock
1 can (19-oz) tomatoes

Broth: In stockpot, combine onion, carrots, bay leaf, peppercorns, parsley, turkey carcass, water, chicken stock and tomatoes; bring to boil. Reduce heat and simmer for 2 1/2 hours. Strain. In clean stockpot, combine strained turkey broth, carrots, celery and pearl barley; simmer for 30 minutes or until barley and vegetables are tender. Add turkey and corn; cook for 1 minute or until heated through. Season with salt and pepper to taste. Ladle into bowls; garnish with parsley.

Contributor: The Canadian Living 20th Anniversary Cookbook.

Yield: 6 servings

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